About Southern Roots Vegan Bakery

Southern Roots Vegan Bakery started at a kitchen table in San Antonio in 2018, when Marcus decided to go plant-based halfway through What the Health and I had just left my corporate healthcare career to care for my 96-year-old grandmother, Mary Lee. I’d been baking since my Easy-Bake oven days, so I went back to the mixer and rewrote our favorite recipes I had created—this time without dairy, eggs, or nuts.

Grandma Mary Lee was our first taste tester. Our church community was next. They tasted, told the truth, and told us: “Start the business.”

We enrolled in a business accelerator called Break Fast & Launch, showed up at farmers markets every weekend, and watched a line of regulars turn into a growing family of fans. In early 2020, Tabitha Brown discovered us and shared us with her community, giving Southern Roots Vegan Bakery its first viral moment—and sending our donuts and cookies to doorsteps across the country.

Today, we’re a family-owned, husband-and-wife-led bakery shipping award-winning, plant-kind treats nationwide. Our Vanilla Cake Donuts were named Best Donut in the 2025 Good Housekeeping Best Snack Awards, and our menu of donuts, cookies, naked cakes, and local-only pies is crafted so more people can say yes to dessert.

We bake without dairy, eggs, or nuts and are soy-free when natural to the recipe. Every order is individually wrapped, packed in custom branded boxes, and finished with your gift message on top. From homes to offices, birthdays to “just because,” our promise is the same: so good you won’t believe it’s vegan.